Name: Baked Frittata with Red Peppers and Pesto Recipe
Prep time: 15 min
Cook time: 45 min
Yield: 9
Ingredients: 1 tbsp DeLallo extra virgin olive oil; 1 cup white onion; 3 garlic cloves; 8 eggs; 12 oz DeLallo roasted red peppers; baby arugula; 1 cup Mozzarella cheese; ¼ cup DeLallo basil pesto; ½ tsp salt; ¼ tsp black pepper

baked frittata with red peppers and pesto recipe

How To Make Baked Frittata with Red Peppers and Pesto

Start your morning right with a steaming plate of baked frittata! It’s loaded with roasted red peppers, arugula and savory pesto.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

Serves:

Ingredients

1tbspDeLallo extra virgin olive oil
1cupwhite onion,diced, peeled
3garlic cloves,minced
8eggs,whisked
12ozDeLallo roasted red peppers,1 jar, drained and diced
baby arugula,2 handfuls, roughly chopped
1cupmozzarella cheese,part-skim, shredded
¼cupDeLallo basil pesto
½tspsalt
¼tspblack pepper

Instructions

Preheat the oven to 350 degrees F.
Spray a 9-inch pie pan with cooking spray.
Heat the oil in a large sauté pan over medium-high heat.
Add the onion, then sauté for 5 minutes, stirring occasionally, until soft and translucent.
Stir in the garlic, then sauté for an additional 1 to 2 minutes until fragrant. Remove from heat.
In a separate large bowl, stir together the eggs, roasted red peppers, arugula, cheese, pesto, salt and pepper until combined.
Add in the onion mixture, then stir until combined.
Pour the filling into the prepared pie pan.
Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.
Remove from the oven, then allow the frittata to rest for at least 5 minutes.
Slice, serve warm, and enjoy!